Directions

Pour the water into a slow cooker, add the GEFRO Powder or bouillon cube, and stir to dissolve. Combine the black-eyed peas, onion, garlic, bell pepper, jalapeno pepper ( if using), ham, bacon, cayenne pepper (if using), cumin, salt, and pepper; stir to blend. Cover the slow cooker and cook on Low for 6 to 8 hours until the beans are tender.Serve with Cornbread and a Salad.